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Mini Calzones

Mini Calzones

Mini pizza calzones -- Perfect for the big game!MORE+LESS-

1 3/4

cups unbleached all-purpose flour

1 1/4

teaspoon active dry yeast

1 1/2

tablespoon olive oil

1

teaspoon dried, crushed basil

2

cups finely shredded cheddar and mozzarella cheeses

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  • 1

    In a large bowl, whisk together flour and salt. Make a well in the center and pour in water, yeast and sugar. Let sit until foamy, about 5 minutes.

  • 2

    Then, add olive oil and mix ingredients together until a dough forms. Pour dough onto counter and knead about 8-10 minutes.

  • 3

    Place dough in a lightly greased bowl, cover and let rise until doubled, about 1 1/2 hours.

  • 4

    Preheat oven to 500°F. Place risen dough on countertop and, using a rolling pin, roll out into a thin square.

  • 5

    Using a pizza cutter, cut dough lengthwise, then crosswise, into squares about 3 by 3 inches.

  • 6

    Mix together pizza sauce, oregano and basil and divide mixture among the squares. Make sure to leave about a 1/2 inch border sauce-free along all edges of the square, so your calzones won't be covered in exploded pizza sauce (I know this firsthand).

  • 7

    Divide cheese among squares, too. If you think you've put enough cheese on the calzones but still have some leftover, don't worry. Better to underfill the calzones than overfill and risk them, once again, exploding.

  • 8

    Fold over one corner of the calzone onto another corner to make a triangle shape. Pinch the edges closed,and roll them up and in as you go along, pinching closed all the way around until you think you've formed a tightly sealed calzone.

  • 9

    Brush the tops of the calzones with a very light coating of olive oil, place on baking stone or parchment paper-lined baking sheet, and bake about 10 minutes, or until calzones are a golden brown. If pizza sauce/cheese comes out of the calzones during baking, don't worry. This is pretty much inevitable. They'll still taste delicious.

  • 10

    Remove calzones from oven and serve immediately.

No nutrition information available for this recipe

More About This Recipe

  • What are your plans for the big game next weekend? If they’re anything like mine, they’ll include a couple beers, a lot of shouting at the television and a nice smattering of hors de oeuvres, including these Mini Pizza Calzones.I’m a really big fan of pizza, especially if it doesn’t come in the traditional pizza form. Give me homemade pizza rolls or these calzones over boring old pizza any day. Though it still tastes just as good, there’s something about eating my pizza in a creative form that makes it taste even better. Call me crazy, but it’s also much easier to dunk a calzone into a vat of tangy marinara or creamy garlic sauce than a messy piece of pizza.I must admit, I’d never made calzones prior to this post. I know, after all that talk of how I love nontraditional pizza foods! Well, now I have, and I must say it was a lot easier than I thought it would be. Something about folding pizza crust around a mixture of pizza sauce and cheesy had me a little freaked out – what if it spills? What if there’s not enough filling? What if I don’t fold them right and they come completely undone in the oven? And to be honest, all of these things happened while making these.But it wasn’t really a problem.Sure, there was a hint of a cheese/pizza sauce explosion on my baking sheets, and sure, I didn’t do the best job of pinching the seams of the calzones closed, thereby losing a bit of the filling. But, live and learn, right? That’s why I altered the recipe to (hopefully) not have you go through the same issues.But even if you do, the calzones will be just as delicious – perfectly pizza-y, cheesy and doughy, with a slightly crispy crust surrounding a tangy, gooey filling. Perfect for appetizers or as a pizza dinner substitute – or for the big game!

Mini calzones recipe

These mini calzones are the perfect party nibble. Fill with an onion, garlic, mushroom, fresh herb, and chilli mix.

Makes approximately 16 mini calzones.

Tip: Instead of Parmesan cheese, try finely chopped mozzarella.

Ingredients

  • 500 g white flour
  • 1 tsp salt
  • 20 g fresh yeast
  • 0.5 tsp sugar
  • 250 ml water, at room temperature
  • 4 tbsp olive oil
  • 17.6 oz white flour
  • 1 tsp salt
  • 0.7 oz fresh yeast
  • 0.5 tsp sugar
  • 250 ml water, at room temperature
  • 4 tbsp olive oil
  • 17.6 oz white flour
  • 1 tsp salt
  • 0.7 oz fresh yeast
  • 0.5 tsp sugar
  • 250 ml water, at room temperature
  • 4 tbsp olive oil
  • 2 small onions
  • 2 garlic cloves
  • 300 g mushrooms
  • 150 g red peppers
  • 2 green chilli
  • 2 tbsp extra virgin olive oil
  • 0.5 bunch oregano
  • 0.5 bunch basil
  • 1 tsp sugar
  • 1 pinch freshly ground fine sea salt and black pepper
  • 2 tbsp tomato pesto
  • 100 g Parmesan cheese, grated
  • 2 small onions
  • 2 garlic cloves
  • 10.6 oz mushrooms
  • 5.3 oz red peppers
  • 2 green chilli
  • 2 tbsp extra virgin olive oil
  • 0.5 bunch oregano
  • 0.5 bunch basil
  • 1 tsp sugar
  • 1 pinch freshly ground fine sea salt and black pepper
  • 2 tbsp tomato pesto
  • 3.5 oz Parmesan cheese, grated
  • 2 small onions
  • 2 garlic cloves
  • 10.6 oz mushrooms
  • 5.3 oz red peppers
  • 2 green chilli
  • 2 tbsp extra virgin olive oil
  • 0.5 bunch oregano
  • 0.5 bunch basil
  • 1 tsp sugar
  • 1 pinch freshly ground fine sea salt and black pepper
  • 2 tbsp tomato pesto
  • 3.5 oz Parmesan cheese, grated
  • 1 cup olive oil for brushing
  • 1 pinch paprika powder for sprinkling
  • 1 cup olive oil for brushing
  • 1 pinch paprika powder for sprinkling
  • 1 cup olive oil for brushing
  • 1 pinch paprika powder for sprinkling

Details

  • Cuisine: Italian
  • Recipe Type: Snack
  • Difficulty: Easy
  • Preparation Time: 80 mins
  • Cooking Time: 25 mins
  • Serves: 8

Step-by-step

  1. Mix the flour and the salt and make a hole in the centre.
  2. Mix the yeast with the sugar and 50 ml warm water and pour the mixture into the hole. Stir in a little of the flour. Cover and leave to rise for 15 minutes, in a warm place.
  3. Add the rest of the water and the oil and quickly knead into dough. Cover and leave to rise for another 30-40 minutes.
  4. Preheat the oven to 180C and cover a baking tray, with baking paper.
  5. Peel the garlic and onions and chop finely. Clean the mushrooms and cut into thin slices. Cut the peppers in halves, remove the seeds and chop into 0.5 cm dice. Cut the chilli in halves, remove the seeds and chop finely.
  6. Heat the olive oil in a frying pan and briefly sweat the garlic and onion. Add mushrooms, peppers and chilli and fry for 10 minutes until the liquid has been absorbed. Remove from the stove and leave to cool.
  7. Finely chop the oregano and basil and mix with the vegetables. Season with sugar, salt and pepper.
  8. Add tomato pesto and Parmesan cheese and mix thoroughly.
  9. Cut the dough into 16 portions. Roll them out individually on a floured surface into 10 cm rounds (2-3 mm thick).
  10. Spoon the filling into the middle of the rounds, leaving a 1 cm edge all around. Fold the rounds into half-moon shapes, pressing the edges together carefully. Trim into shape with the paste cutter.
  11. Put the mini calzones on the baking tray, brush sparingly with olive oil and sprinkle with a little paprika. Bake in the preheated oven at 180C for 15 minutes.

Recipe taken from Tibits at Home. For more information, visit www.tibits.co.uk

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Mini Pepperoni Calzones

Whenever we order a calzone at a restaurant, we feel like we&rsquore on an episode of Man v. Food. (Will she finish the calzone that&rsquos basically the size of Texas? Or won&rsquot she? Stay tuned to find out. ) We think this sister to the pizza is better in small doses, which is why we&rsquore making mini calzones. Buy premade pizza dough and divide it into adorably miniature, totally manageable circles. Next, load them with cheese and pepperoni, fold them in half and bake for about 15 minutes. All you need is a regular person&rsquos appetite--and a side of sauce for dipping. Mangia!

1 pound store-bought pizza dough

¼ cup extra-virgin olive oil, divided

1 teaspoon freshly ground black pepper

1¼ cups shredded mozzarella cheese

1½ cups tomato sauce, for dipping

1. Preheat the oven to 425°. Line a large baking sheet with parchment paper.

2. Divide the pizza dough into 10 even pieces (cut the dough in half, then cut each half into five pieces).

3. In a small bowl, mix 2 tablespoons olive oil with the garlic powder, black pepper and ricotta to combine.

4. Use your hands to stretch each piece of dough into a circle about 4 inches in diameter. If the dough is too sticky, lightly oil your hands to make it easier to handle. Place the circles onto the prepared baking sheet.

5. Spoon about 2 tablespoons of the ricotta mixture into the center of each piece of dough. Top with 3 pepperoni slices and 2 tablespoons mozzarella cheese.

6. To close the calzones, fold the dough in half over the filling, pressing firmly on the edges to seal them together. You may have to stretch the dough slightly as you pull it over to make sure the filling is fully encased. Use a paring knife to cut a small vent into the center of each calzone.

7. Brush each calzone with the remaining olive oil and bake until the crust is golden and the filling is bubbly, 10 to 15 minutes.

8. Cool for 5 minutes, then serve with a side of warm tomato sauce for dipping.


A calzone is pizza dough filled with cheese, meats and vegetables. The dough is baked until golden and the cheese filling is melted and hot. It's typically served with marinara sauce on the side for dipping.

For more great recipes like this one, I suggest you check these recipes out:


This easy finger-food recipe can be customized with different fillings for the perfect mini calzone. Serve with marinara for dipping. They’ll be gone before you know it.

  • Author: Cathi at scratchandstitch.com
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 40 pieces 1 x
  • Category: Appetizer

Ingredients

  • 1 box Pillsbury Pie Crusts
  • 40 slices pepperoni (try turkey pepperoni)
  • 4 oz fresh mozzarella, shredded
  • 1 cup mushrooms, diced
  • 1 egg
  • 2 Tablespoon water
  • garlic powder
  • parmesan cheese, shredded
  • marinara sauce, for dipping

Instructions

  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  2. Unroll one sheet of pie crust. Using a 3 inch cookie cutter (or ramekin) cut 10 circles. Roll out excess pie crust into remaining rounds.
  3. In the middle of each round, place 2 pepperoni slices, a few mushrooms, and some mozzarella. Don’t over fill, just a little of each thing is enough. Fold over the dough to create the calzone. With your finger, pinch the edges together. Using a fork, crimp the edges.
  4. Repeat with remaining dough and filling ingredients.
  5. Transfer mini calzones to prepared baking sheet.
  6. In a small bowl, mix egg and water. Use a pastry brush to brush egg wash onto calzones.
  7. Lightly dust calzones with garlic powder.
  8. Bake for approximately 10 minutes until lightly browned.
  9. Sprinkle on parmesan cheese and bake another 5 minutes.

Did you make this recipe?

This recipe was inspired by bakedbyjoanna.com.

Have leftovers? Place these mini calzones on a baking sheet at 220°F for 20 minutes. They’ll still be crispy.


Watch the video: Guardando meus peso e colchonete em seus devidos lugares (October 2021).